Sunday, November 18, 2012

Pumpkin Bread

My family loves quick breads. At this time of the year, our favorite is pumpkin. This is the best pumpkin bread recipe I have ever tried. The little loaves make great holiday gifts.

1 (15 ounce) can pumpkin puree
4 eggs
1 cup canola oil (or vegetable, I prefer canola)
2/3 cup water
2 1/2 cups white sugar
3 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger

Preheat oven to 350 degrees. In a large bowl, mix together the pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into prepared pans. Use three 7x3 loaf pans or it works great in a mini loaf pan like this... (Pampered Chef rocks).

Bake for about 50 minutes in the preheated oven. Loaves are done when a toothpick inserted in the center comes out clean. 

You could probably add nuts or raisins if you prefer. I think this bread is wonderful plain. Enjoy it warm with a little bit of butter. It's moist, spicy, and actually tastes better the day after it is baked. 

I know what I'll be having for breakfast tomorrow!


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